Potato and Egg Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 hard-boiled eggs
- 1 bunch Chives
- 4 Boiled potatoes
- 2 cooked carrots
- 4 Tbsps cooked Peas
- 4 small Pickle
- salt
- freshly ground peppers
- 6 Tbsps reduced fat Mayonnaise
Preparation steps
1.
Peel the eggs. Rinse the chives, set some aside for the garnish and rinse and chop the rest. Cut the potatoes and carrots into small cubes. Drain the pickles and cut into small cubes.
Mix the potatoes, carrots, peas and pickles with mayonnaise and season with salt and pepper.
2.
Cut the eggs transversely and arrange the vegetable-mayonnaise on plates. Place the bottom halves of the eggs in the center of each plate and fill with 1 tablespoon of mayonnaise. Place the top half of the eggs on top.
Serve showered with chives.
If desired, serve the eggs tied up into a parcel with 2 chives.
